Time for a Drink: Marmalade Sour
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
While the practice of serving cocktails at breakfast is mostly relegated to history books and weekend brunches, putting breakfast-table ingredients into the cocktail shaker is a practice that’s only picking up steam. Drinks containing eggs or egg whites are now fairly common at craft-cocktail bars; here’s one that takes another familiar morning food and uses it to very good effect.
Created several years ago by Seattle bartender Jamie Boudreau, the Marmalade Sour matches the tartness of marmalade (preferably low sugar, to keep the sweetness in check) against a backbone of the coarse Brazilian sugarcane spirit called cachaça to create a rich, citrusy flavor. I put this on a menu for a cocktail party several months ago, expecting I’d only serve a few since some are squeamish about drinking raw egg white; once the first Marmalade Sour went across the bar, the drink became so popular that the crowd quickly went through all of the cachaça in the house and did serious damage to the marmalade supply. Try one this weekend, and you’ll see what the fuss was about.
Marmalade Sour
- makes 2 modest-size drinks or 1 fairly large one -
Ingredients
3 ounces cachaça
1 ounce fresh lemon juice
2 tablespoons orange/grapefruit/citrus marmalade (preferably low sugar)*
2 dashes orange bitters (Boudreau recommends Fee’s for this drink)
1 egg white
Procedure
Combine ingredients in a cocktail shaker; shake well, without ice, to dissolve the marmalade and aerate the egg white. Fill shaker with ice and shake very hard for 10 seconds; strain into chilled cocktail glass.
*Should you have any blood-orange marmalade kicking about, drinks writer Matthew Rowley heartily endorses utilizing it in this drink.
View other entries from Cocktail Concoctions.
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2 Comments:
mmmmmmmm this sounds delish. I am so making this tonight!
joylissa at 7:01PM on 04/24/09
Not all cachaca is coarse, as you call it. There are sipping ones. I acturally like the ones you're calling coarse, and a capirinha just doesn't taste right with anything else. Fashionable Brasilians were using vodka for a while, and it was a real 'why bother' drink.
Thanks for this recipe. It's very appealing.
islandexile at 1:31PM on 04/25/09